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Easy Asian Cucumber Salad Recipe

4.9 from 329 reviews

This Easy Asian Cucumber Salad is a refreshing, light side dish bursting with bright flavors from rice vinegar, soy sauce, and a touch of sweetness balanced with chili garlic heat. Perfect for a quick snack or a complement to your favorite Asian-inspired meals, it features thinly sliced cucumbers dressed in a tangy, savory, and slightly spicy dressing with optional crunchy toppings for added texture.

Ingredients

Scale

Salad

  • 4 cups very thinly sliced cucumber

Dressing

  • 1 tablespoon minced garlic
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon brown sugar monkfruit
  • 1 teaspoon chili garlic sauce

Optional Toppings

  • Green onions, sliced
  • Sesame seeds
  • Chopped peanuts

Instructions

  1. Prepare the dressing: Combine minced garlic, rice vinegar, soy sauce, toasted sesame oil, brown sugar monkfruit, and chili garlic sauce in a jar. Shake well until all ingredients are thoroughly mixed. If the sweetener does not dissolve easily, gently heat the sauce for about 10 seconds to help it dissolve fully.
  2. Toss the salad: Pour the prepared dressing over the very thinly sliced cucumbers. Toss the cucumbers gently to evenly coat them with the dressing.
  3. Add optional toppings: If desired, sprinkle green onions, sesame seeds, and chopped peanuts on top of the salad for extra flavor and crunch.

Notes

  • Use a sharp knife or mandoline for very thin cucumber slices for best texture.
  • Adjust chili garlic sauce to taste for desired spiciness.
  • The salad tastes best if chilled for 10-15 minutes before serving to allow flavors to meld.
  • For a lower sodium option, use low-sodium soy sauce.
  • Store leftovers in an airtight container in the fridge for up to 2 days.

Keywords: Asian cucumber salad, cucumber salad, easy cucumber salad, no cook salad, side dish, refreshing salad, vegan salad